Zucchini Chocolate Chip Muffins

These zucchini chocolate chip muffins are soft, moist, and full of chocolatey goodness. Perfect for breakfast, snacks, or sneaking in some veggies!

The best part? These muffins are simple enough to make any day of the week. With a few basic ingredients and minimal prep, you can have warm muffins fresh from the oven in under 30 minutes. They're great as a quick breakfast, an after-school snack, or a cozy treat with a cup of coffee or tea.

The almond flour gives them a soft, tender crumb, and the chocolate chips add little pockets of melty sweetness in every bite. You can add walnuts for crunch or leave them out if you prefer. Once you make a batch, these muffins are sure to become a favorite in your kitchen.

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Ingredients

Here's what you'll need for these zucchini chocolate chip muffins.

• 2 cups almond flour - make sure it's finely ground blanched almond flour for the best texture.
• 2 tablespoons coconut flour - helps soak up moisture from the zucchini.
• ½ teaspoon baking soda - use fresh for a proper rise.
• ¼ teaspoon sea salt - enhances the flavors brings out the sweetness.
• 3 eggs - room temperature works best for mixing.
• ½ cup coconut sugar - I prefer the lighter blonde or golden coconut sugar here, but you can also use brown coconut sugar.
• 2 teaspoons lemon juice - activates the baking soda and brightens the flavors.
• 2 tablespoons ghee - melted and cooled so it's easier to mix evenly into the batter. You can sub coconut oil, but I like the butter flavor from the ghee (this one is my favorite).
• 1 cup grated zucchini, drained - squeeze out excess liquid to avoid soggy muffins.
• ¼ cup mini gluten-free chocolate chips - fold in gently to prevent sinking.
• ¼ cup chopped walnuts - optional, toast lightly for extra crunch and flavor.

Equipment

These are my favorite tools for baking muffins, and they make the process faster, easier and more consistent.

• Stainless steel scoop - Quickly fills the muffin cups so each muffin is the same size for even baking.
• Parchment paper liners - Makes muffins easy to remove from the pan and saves cleanup time.
• Muffin pan - Heavy duty for even baking.

Instructions

Here's how to make them. Start with preheating your oven to 325°F and greasing or lining a muffin tin.

Using a box grater, grate the zucchini, then squeeze the liquid out and let the shredded zucchini drain while you make the muffin batter. The key is squeezing out excess liquid. If it's too wet, the batter will be runny and the muffins won't bake up properly. You can see how much liquid comes out in my photo above.

In a large bowl, combine almond flour, coconut flour, baking soda, and salt. In a medium bowl, whisk together eggs, coconut sugar, lemon juice, and ghee, then stir in grated zucchini.

Stir wet ingredients into dry ingredients until just combined. Then fold in chocolate chips and walnuts.

Using a large ice cream or cookie scoop, fill muffin cups ¾ full.

Bake for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.

Variations

• Swap the nuts: Sub pecans for the walnuts or leave out the nuts and add more chocolate chips or seeds.
• Extra chocolatey: Add an additional ¼ cup dark chocolate chips.
• Vanilla: Add a teaspoon of vanilla extract for extra flavor.
• Add spices: Stir cinnamon, nutmeg or pumpkin pie spice for warmth.

How to Serve

These chocolate chip zucchini muffins are delicious warm, straight from the oven, when the chocolate chips are soft and melty. They also taste great at room temperature, making them perfect for a quick grab-and-go breakfast or an afternoon snack. Pair them with a cup of coffee or tea, or enjoy one alongside a fruit parfait for a morning treat.

Storage

If you plan to eat them the same day, short-term storage on the counter is fine. Or you can store them in the fridge in an airtight container for a few days.

These muffins also freeze beautifully! Be sure the muffins are completely cool, then store them in a freezer-safe glass storage container or a silicone bag. They will keep for up to 6 weeks.

To reheat, place the frozen muffins on a baking sheet. Set the oven to 300°F and let them thaw as the oven preheats. Check after 10-15 minutes and heat until warmed through.

More Muffin Recipes

If you love this zucchini chocolate chip muffin recipe, you'll enjoy these other easy muffin ideas:

• Apple Cinnamon Muffins - sweet apple and warm cinnamon make these irresistible.
• Cranberry Orange Muffins - tart cranberries and bright orange flavor in every bite.
• Blueberry Muffins - plump blueberries baked into soft, tender muffins.
• Strawberry Muffins - fresh strawberries add natural sweetness and a burst of color.
• Banana Muffins - simple almond flour banana muffins.